Those of you who’ve been around the block a few times with coconut flour know exactly what I’m talking about. An extra Tbsp will turn your baked good crumbly and chalky, too little and it’s like you didn’t add flour at all.

Since you know the answer is there somewhere, you persist! For these cookies, I made 4 batches of “experiments” before deciding on a recipe I liked, and then 2 more test batches after that to make sure I had it right.

So, why even bother with an all coconut flour, um, anything, if it’s THAT annoying?! Well, because when done right, coconut flour is pretty darn amazing. It’s the key to grain free, nut free baking in my opinion.

Although some people have an allergy to coconut, most people with tree nut allergies CAN have coconut, (since it’s not actually a tree nut) and that makes it a great option for those who can’t have almond flour.

It’s also high in fiber, low in carbs, and downright CHEAP compared to almond flour. Plus, you use such a small amount in each recipe (just 1/3 cup in this batch of cookies!) that the cost is cut even further.

Now, those of you who read here often know I usually approach a recipe with a few “goals” in mind. I had only two in mind for this recipe:

1.) Use coconut flour ONLY – no tapioca, almond, arrowroot or anything else.

2.) Keep it nut free – meaning no nut butters. Yes, nut butters do wonders for paleo chocolate chip cookies (I have a coconut flour/nut butter cookie recipe here), but for those who have to remain nut free, this defeats the purpose. Boo.

So, as I experimented I started to get the gist of what type of texture an all coconut flour/coconut oil cookie would produce.

These are not crispy cookies, so if you’re looking for something with a crunch, these are not that. These coconut flour chocolate chip cookies are super soft at room temperature, with a cake-like texture.

However, after chilling in the fridge for awhile, they develop a deliciously chewy texture that I have to say I enjoy more than the soft/cakey texture they have at room temp (thank you coconut oil!)

I almost want to describe the refrigerated texture like those old Entenmann’s soft cookies. Almost, at least, that’s what comes to mind! Don’t quote me on that one, though, those cookies are a lot to live up to.

Lastly, even though these are coconut flour cookies, you might want to cut down on the coconut flavor by using organic refined coconut oil, which is totally flavorless. Especially if you’ll be serving these to people who aren’t the biggest coconut fans! With refined oil, these cookies don’t have any coconut flavor at all, in my opinion!

Instructions

Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.

In a large mixing bowl, using a whisk or electric hand mixer, beat the eggs first, then add the coconut sugar, honey, vanilla and coconut oil until and beat until smooth.

Add in the coconut flour, baking soda and salt, stirring with a spoon or rubber spatula to form the cookie dough. Since coconut flour absorbs a lot of moisture, wait about a minute after mixing for it to fully absorb the wet ingredients. Once absorbed the dough should be scoop-able. You can chill the dough if necessary to get a scoop-able texture.

Fold in the chocolate chips, then scoop the dough onto the parchment lined baking sheet with a medium cookie scoop, forming 12 cookies. They'll spread a bit while baking so make sure to leave about 2" between cookies.

Bake in the preheated oven for 12 minutes or until set snd golden brown. Cookies will be too soft to handle right away, let them cool for at least 5 minutes on the baking sheet before transferring with a spatula to wire racks to cool completely. Cookies will be very soft at room temp and chewy after chilling. Store in the refrigerator for up to 5 days, they freeze well too! Enjoy!

Recipe Notes

* To make your own paleo friendly (maple sweetened) homemade chocolate chunks, use this recipe.

**An exact measurement for the coconut flour is necessary since a little goes a long way!

Tell Me!

Which grain free flour do you reach for the most?

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

When I was testing, mine came out flat if I added the eggs after combining the coconut sugar and coconut oil. Another reason they might have been flat was under-measuring the coconut flour by a little bit. Either way, glad they tasted good!

Made these last night! My cookies dough was way darker in color, used TJ’s coconut sugar….But still really loved the cookies! Used 1/2 the choc chips. Cooled and chilled them for 5-10 mins in fridge before we tried them.Flavor & texture was great! Next time I think I would reduce the coco oil, seemed a bit oily. But haven’t tried the leftovers that are chilling in the fridge, will see if the oiliness goes away once they get refrigerated like you mentioned. Love your site and great recipes!

I do think these have the optimal texture after chilling in the fridge! If you try them again and reduce the oil, just take away perhaps a Tbsp since any more can lead to a dry cookie thanks to the coconut flour. Happy you liked them!

I did so much that I am making them again tonight. My boyfriend has nut allergies, so I was super excited to find your recipe. TThey are definitely going to be a staple at my house during this holiday season.

These didn’t rise at all – they were flat as a pancake and looked nothing like the pictures. I’ve made 3-4 batches now and they all come out exactly the same. Although pretty much everyone who eats them loves them, they are super flat and extremely soft and difficult to pick even one up without a spatula. A tad disappointed.

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!